Lisa’s (Somewhat) Vegetarian Lemony-Peppery-Spring Pea Pasta Carbonara

Directions

1. Place olive oil and cracked pepper in a large skillet. Stir and sauté pepper on medium low heat for about ten minutes to infuse oil. Add green onions and sauté until tender about 3-4 minutes more
2. Meanwhile, cook pasta in water salted with the 2 tablespoons kosher salt until almost al dente. (About 8 minutes.)
3. Whisk eggs and egg yolk in a bowl.
4. Remove pasta directly from water to sauté pan (which has the green onions and pepper). Toss to coat. Add a ladle full of pasta water. Add eggs and cheese. Continue to stir and coat on low to medium low – about 5-6 minutes until the egg is thickened. Add peas and lemon zest and cook about 1-2 minutes more – until peas are tender and warm.
5. Serve to plates, garnish with additional fresh cracked pepper and lemon zest. Enjoy....